SAZERAC COCKTAIL – WILD BUCK WHISKEY

Per Wikipedia:
The Sazerac is a local variation of a cognac or whiskey cocktail that was initially from New Orleans. It was named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink traditionally combines cognac or rye whiskey, absinthe, Peychaud’s Bitters, and sugar. However, bourbon whiskey is sometimes substituted for the rye, and Herbsaint is sometimes for the absinthe.

Some claim it is the oldest known American cocktail, with origins in pre–Civil War New Orleans, although drink historian David Wondrich is among those who dispute this. American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.

Around 1850, Sewell T. Taylor sold his New Orleans bar, the Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House. On October 2, 2019, the Sazerac House opened to the public as a museum and immersive experience that shares the history of New Orleans’ cocktail culture, including the Sazerac.

Legend has it that Bird began serving the “Sazerac Cocktail”, made with Sazerac cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, until around 1870 Thomas Handy became its proprietor. It is around this time that the primary ingredient changed from cognac to rye whiskey, due to the phylloxera epidemic in Europe that devastated the vineyards of France.

INGREDIENTS: (SAZERAC COCKTAIL)

• Absinthe, to rinse
• 1-1/4 oz Wild Buck Whiskey
• 1-1/4 oz Cognac
• 1 Sugar Cube
• 1/2 teaspoon Cold Water
• 3 dashes Peychaud’s bitters
• 2 dashes Angostura bitters

DIRECTIONS:(SAZERAC COCKTAIL)

• Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
• In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
• Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
• Strain into the prepared glass.
• Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

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“DRINK & NJOY!”